Shortly before my father passed away, we traveled south to spend Thanksgiving with my aunts, uncles, and cousins. Our Thanksgiving spread had all the traditional turkey and side dishes. But, there were also large pans of traditional Mexican food. One of my uncles made his famous pork carnitas and I was truly smitten, at first bite. The flavor of the pork, tender on the inside, and crunchy on the outside-- wrapped in a corn tortilla with just a bit of cilantro... I will always remember that particular Thanksgiving as one of the best holidays gatherings (my father passed away a year later).
Since then, I always wanted to recreate my uncle's Pork carnitas, and this recipe fulfilled a long-time desire to do so.
America's Test Kitchen, as usual, delivered a more contemporary way of recreating pork carnitas, without deep frying the meat.
SHORTCUT: If you've been following my blog for a while, you would know that I'm a huge fan of pressure cooking. I didn't want to wait 2 hours, so I use my electricpressure cooker. In 35 minutes, set on high, the pork was fork tender! Win!
I removed the pork, and "pulled" it apart with a fork. The remaining liquid was strained, and then reduced on the stove top until it became syrupy
baking rack, setting over a baking sheet (I lined it with foil, for easier cleanup). The broiler is turned on, and the oven rack is set on the lower-middle area.
TASTING NOTES: I think my uncle, rest his soul, would be very proud of my efforts. These carnitas are going to be a part of my regular rotation. America's Test Kitchen, once again, delivered a perfect recipe. If you love Mexican food as much as I do, I am confident that you will love this recipe.
A printable recipe is at the end of this post.